Comarye (Roast Pork Marinated in Red Wine) is a traditional Medieval recipe for a classic dish of pork marinated in red wine and sauces that's roasted and served with a sauce of the pan juices mixed with broth and boiled. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Roast Pork Marinated in Red Wine (Comarye).
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Original Recipe
Comarye
(from
A Forme of Cury)
Ꞇ colyanꝺꞅe · caꞅaway mal groꝺen · pouꝺo of peꝑ and gaꞅle y gꞅoꝺe +̅ ꞅeꝺe wyne · meꝺle alle þes ꞇo giꝺeꞅ anꝺ salꞇ iꞇ · ꞇa loynes of poꞅ ꞅawe +̅ fle of þe syn anꝺ pry iꞇ wel wiþ a nyf +̅ lay iꞇ þe sauſe · ꞅoſt þeꞅof waꞇ þou woſꞇ +̅ epe þaꞇ þaꞇ falliþ þꝯfꞅo þe ꞅoſtyng +̅ eeþ it a poſſynet wiþ fayrꝯ bꞅoꞇ +̅ sue iꞇ forꞇ wꞇ þe ꞅoſt anō ·
Translation
Roast Pork Marinated in Red Wine
Take coriander, finely-ground caraway, powdered pepper and garlic ground in red wine. Mix all these together and season with salt. Take uncooked loins of pork and remove the skin and prick all over with a knife and lay it in the sauce. [Allow to marinate] then roast the meat and keep the juices in the roasting tray. Boil the pan juices in a small pan with clean broth and serve it to accompany the roast.
Modern Redaction
Ingredients:
1 loin of pork (about 1kg)
1 tsp coriander seeds
1 tsp caraway seeds
1/2 tsp freshly-ground black pepper
6 garlic cloves
80ml red wine
100ml red wine
salt, to taste
300ml good broth
Method:
Grind together the coriander seeds, caraway seeds and black pepper in a mortar. Grind to a powder then turn into a bowl. Pound the garlic cloves to a paste in a mortar then work in the red wine so that you have a smooth paste. Mix this paste with the spices and season with salt.
Trim and prepare the pork loin then rub all over with the wine, spice and garlic mix. Place in a dish, cover with a cloth and set aside to marinate for 1 hour.
Transfer the meat to a roasting tin and pour the 100ml red wine around the base then beat in any left-over marinade. Transfer to an oven pre-heated to 220°C and roast for 30 minutes then reduce the oven temperature to 160°C and continue roasting for 50 minutes per kg, basting occasionally with the pan juices.
When done, check that the meat juices run clear when it's pierced in its thickest part with a skewer then transfer the meat to a chopping block, cover with foil and set aside to rest for 15 minutes.
In the meantime, prepare the sauce. Strain the pan juices into a clean pan and add the good broth. Bring to a boil and cook until thickened. Serve the meat sliced and accompanied by the sauce.
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